03/01/2010

dex Risotto with nettles and mint Spring is always an explosion of colors, smells and tastes. Especially in the countryside, where you can touch this miracle of nature. Peep the first daisies, renew the plants and through the air an intense aromatic scent. You try again, then, in the kitchento "settle" in the most ancient traditions, drawing heavily from this wonderful "explosion of nature. The wild mint is one of these aromatic essences that we have collected to match, together with the" edgy "nettle, with rice" Superfino 'variety Arborio. In gathering the weeds, I recommend only the most tender toes, do very careful not Urtica hands. Use of gloves because this plant has stinging properties as soon as you lose that then dropped into boiling water to boil. Meanwhile, we begin to toast the rice in a sauté of butter, oil and onion. After about ten minutes begin to add vegetable broth previously prepared with onions, potatoes, carrots, celery, zucchini, and some tomatoes.Meanwhile in a frying pan to the "jump" nettles boiled with a little oil, onion and salt and then add them into the pot where you're cooking the rice, adding more vegetable stock to cover. After about twenty minutes, try it and if cooked, add the risotto uma generous handful of cheese podolico medium aged (sweet, not hot) and another handful of mint and wild raccolta.Rimestate all for just two minutes and serve on a plate with a crown of nettles around and a few leaves of mint in the center. Propose a combined Fiano di Avellino 2007 vintage of Ciro Picariello.

Spring is always an explosion of colors, smells and tastes. Especially in the countryside, where you can touch this miracle of nature. Peep the first daisies, renew the plants and through the air an intense aromatic scent. You try again, then, in the kitchento "settle" in the most ancient traditions, drawing heavily from this wonderful "explosion of nature. The wild mint is one of these aromatic essences that we have collected to match, together with the" edgy "nettle, with rice" Superfino 'variety Arborio. In gathering the weeds, I recommend only the most tender toes, do very careful not Urtica hands. Use of gloves because this plant has stinging properties as soon as you lose that then dropped into boiling water to boil. Meanwhile, we begin to toast the rice in a sauté of butter, oil and onion. After about ten minutes begin to add vegetable broth previously prepared with onions, potatoes, carrots, celery, zucchini, and some tomatoes.Meanwhile in a frying pan to the "jump" nettles boiled with a little oil, onion and salt and then add them into the pot where you're cooking the rice, adding more vegetable stock to cover. After about twenty minutes, try it and if cooked, add the risotto uma generous handful of cheese podolico medium aged (sweet, not hot) and another handful of mint and wild raccolta.Rimestate all for just two minutes and serve on a plate with a crown of nettles around and a few leaves of mint in the center.